Smokey Walt's Cooking Recipes

1 cup of mayonnaise.
1 cup sour cream.
2 tbsp Smokey Walt’s Original Dry Rub & Seasoning.

Mix ingredients and for best results refrigerate overnight in an airtight container. 

This is a great dip for fresh vegetables, chips, and even for your wings.

Most meats, particularly poultry, benefit from brining before cooking. Here is a versatile brine.

½ cup sugar.
½ cup salt.
½ cup orange juice.
Juice of one lemon and the remaining fruit.
5 or 6 bay leaves.
1 tbsp whole peppercorns.

Mix the ingredients in a container with enough water to cover the meat you are brining. Let this refrigerate for at least 4 hours or up to 12 hours. After brining, pat the meat dry and add a generous amount of Smokey Walt’s Original Dry Rub & Seasoning before cooking. This brine is especially good on poultry, adding tenderness and juiciness to the meat. 

Here is a great recipe for the perfect barbecue beans.

1 can light red kidney beans drained.
1 can dark red kidney beans drained.|
1 can white navy beans drained.
1 can Manwich Sloppy Joe Sauce.
1 medium onion finely chopped.
1 teaspoon yellow mustard.
2 tbsp Smokey Walt’s Original Dry Rub & Seasoning.
1 tbsp Honey.

Mix ingredients in oven proof container and top with bacon strips. Cover with aluminum foil and cook in the oven on bake at 325 degrees for one hour. 

If you want to really bring out that barbecue taste, instead of cooking in the oven, cook uncovered on your smoker at 225 degrees for two hours.

No matter what type of smoker you use, these tips will be helpful in bringing out the best in your barbeque gathering.

My favorite wood to use is Apple or Pecan, however Hickory or Oak is favored by many for pork and beef.

The ideal temperature for barbequing is between 210 and 250 degrees. I typically cook my meat at about 225 degrees. Remember, low and slow.

Preparing your meat is important. For pork I moisten the meat using a splash of Apple Cider Vinegar and then rub the meat generously with Smokey Walt’s Original Dry Rub & Seasoning. Refrigerate the meat for at least two hours and preferably for 4 to 6 hours. I have even refrigerated overnight before cooking. 

The most common meats to cook include Boston Butts bone in, baby back or spareribs, and brisket. For Boston Butts cook approximately one & ½ hours per pound or until the meat is easily pulling away from the bone. You want to achieve an internal temperature of 200 to 205 degrees. Also, I typically wrap my Boston Butt in aluminum foil for the last two hours of cooking.

For pork baby back or spareribs, there is one additional step before cooking. You want to remove the membrane on the back side of the rack of ribs, generally known as the silver skin. To do this, carefully run a butter knife under the silver skin at the bone on the narrow end of the rack of ribs. Loosen the silver skin from the last rib bone and grab with a dry paper towel and then pull back. The entire silver skin should pull away from the bone. Once this is done, splash the ribs with Apple Cider Vinegar and then rub with a generous amount of Smokey Walt’s Original Dry Rub & Seasoning and refrigerate at least for four hours or as long as overnight before cooking.

I use the 3-2-1 method for cooking my ribs. Place the ribs bone side down in your smoker and cook at 210 to 225 degrees. Cook unwrapped for 3 hours then wrap in aluminum foil and cook for an additional 2 hours. Then take out of the foil and cook the last hour unwrapped. These will be the best, fall off the bone ribs you have ever had.

I enjoy cooking all types of poultry on the smoker, and the general technique is the same for prepping the meat. I brine the poultry using the brine recipe above.

The most common poultry to smoke is whole turkey, turkey breast, whole or cut up chicken, and chicken wings.

After you remove from the brine, pat dry. Coat with a light coating of a neutral cooking oil such as canola oil and then rub with Smokey Walt’ Original Dry Rub and Seasoning.

A sweet wood such as Apple or Pecan is great for smoking poultry. Smoke at 225 degrees. Cooking time can vary significantly depending on the cut of meat. However, the most important thing is to make sure the internal temperature reaches at least 160 and preferably 165 degrees. Use a meat thermometer inserted into the thickest part of the breast but being careful not to go too deep to the bone. Follow the manufacturer’s instructions for the thermometer. Also, remember, there will be a little residual cooking after you remove the meat from the smoker. When you remove the meat, wrap in aluminum foil and let it rest for about one-half hour. You will find that the brine keeps the meat moist and tender and of course the Smokey Walt’s Original Dry Rub and Seasoning brings out the best flavor in the meat.

A special note about smoking wings. They will not generally take more than two hours of smoking, however the best way to check them is to take a drumette and pull the meat away from the bone to check for doneness. 

When the wings are ready, don’t forget the Smokey Walt’s Original Dry Rub and Seasoning Dip and of course the dip that you have made with Smokey Walt’s Original Dry Rub & Seasoning.

While there are nearly endless cuts of beef that you can cook on the smoker, the most common is beef brisket. While this can be a difficult cut to master, don’t worry, if you follow these instructions and with a little practice, you can turn out a delicious, tender brisket every time.

One key to cooking a perfect brisket is picking out one with a good fat cap. The fat cap should be about ½ inch thick consistently over most of the brisket. However, a tip for you, have your butcher trim the brisket for smoking but tell him that you want the meat trimmings. These will be great for making your own burger grind for hamburgers, stews or meat sauces.

You will want to rub the brisket with a light coating of yellow mustard on the fat cap and then a generous coating of Smokey Walt’s Original Dry Rub & Seasoning.

Place the brisket fat side up in a smoker at 225 degrees. The general rule is to cook about one & ½ hours per pound and then add about one to two hours. You want an internal temperature of 195 to 205 degrees. Approximately three quarters of the way through the cooking take the brisket out and wrap in an untreated butcher paper or aluminum foil. Do not use a waxed butcher paper or parchment paper. 

Place the brisket, wrapped, back in the smoker to complete the cooking. When done, take out and let the brisket rest wrapped for at least one to two hours before slicing. This technique should produce a juicy, tender and delicious brisket.